Chewy Grain Free Snickerdoodles (And the secret to the BEST Paleo cookies!)

Oh, Snickerdoodles. My old favorite. Put a display case of a hundred different cookies in front of me, and I will almost always pick the Snickerdoodle. If it’s a good one.

Sometimes baking Paleo cookies can be a challenge. They don’t flatten enough. Or they flatten too much. Over the years, I’ve discovered a few secrets to Paleo cookie success.

First, sift together the ingredients. If you don’t sift, your cookie will have a “grainier” texture and won’t be as smooth.

Second, if you want a fluffier, chewier cookie, refrigerate the dough before cooking. Refrigerating the dough keeps the cookie from heating evenly all the way through. I know that may sound bad, but it’s actually a good thing if you want the edges to flatten out a bit, the outside to crisp, and the middle to stay soft and chewy. Trust me, it’s worth letting the dough chill for an hour, especially with these grain free Snickerdoodles!

Third, beating makes a difference. There have been a lot of times I’ve skipped the beating and just stirred the ingredients together. This will make for an average cookie, but beating the butter (or coconut oil) and sugars together makes for a fluffier cookie, too.

So, now that you know my secrets, on to the good stuff! These chewy grain free Snickerdoodles are worth the wait!

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Chewy Grain Free Snickerdoodles (And the secret to the BEST Paleo cookies!)

Comments

Yummy! I had to swap almond flower for Coxonut flower. These cookies are chillin’ in the fridge right now – I am very excited to try them! Used Sukrin¤ which is a sugar alcohol…and 1/8 cup honey. The doug wad delicious <3

I LOVE these cookies but wondering is someone can share if theirs were too oily when using the coconut oil vs. butter. I’m thinking I should decrease the amount of oil but wondering if that would effect the recipe. They tasted GREAT but literally released oil in your mouth when bitten into. YUM for sure but ‘help please’ on the ratio of oil (or butter) to dry ingredients ratio.

I used grass fed butter rather than the oil and these turned out GREAT! They definitely spread bigger than before they go in the oven, but they game out even and soft. I may cook them just a tad longer next time.

Also, I do not have a sifter, but everything seemed to work out. YUM. Thank you 🙂

Hello, I just made these and although the batter was delicious the cookies turned out flat and not cooked in the middle. My oven temp is right because I have 2 oven thermometers in there. I hope I just didn’t waist all these expensive ingredients.

Hi Shanti, I put them back in the oven and cooked them before they burn and they were still mushy and chewy. I couldn’t even take them off of the Parchment paper. I sifted all the dry ingredients and I also but them in the fridge for over an hour.I kicked myself because I said I should just try half of this recipe to make sure it comes out great. They are edible but not for sharing. Any ideas for me?? Thanks for getting back to me.

OMG! These snickerdoodles are fabulous! They were sweet enough and had the perfect chewy texture. I followed the tips you mentioned by sifting the dry ingredients, chilling the dough, and then beating the batter, and I really do believe it made all the difference! I have a 50/50 shot most of the time with the paleo cookies I make because they tend not to be sweet enough or they fall apart. BUT these maintained the same amazingly delicious chewy texture for days on the counter. They were a real hit and I got my dad (the pickiest/non-healthy eater) to LOVE them. Anyone looking for holiday recipes, definitely try these. Thank you for the recipe! 😀 Merry Christmas, oh and I’ll be make several more batches later haha!

Hi, Laurie! You could use maple syrup or maple sugar in place of coconut sugar. However, the syrup will make them more moist. The cookies do much better with a granulated sugar, but if you have another type of granulated sugar you like, you could swap it out for the coconut sugar! Hope that helps!

My cookies crumbled and were super dry :(. I used coconut oil, honey and maple syrup instead of sugar (because I didn’t have any coconut sugar), and the rest like you dictated, I did beat the cream of tartar and baking soda into the oil and syrup mixture instead of mixing it with the flour first. What do you think destroyed it? Thank you! This look so good I need to eat them. Fast. 🙂

Some of mine were crispy some not. Some were super difficult to come off the parchment paper and sort of fell apart and some came off perfectly. I put in fridge for about an hour, then rolled them up. Any advice here! I literally have cookie from the bottom of the cookie all over the parchment paper.

These snickerdoodles are really great all around! By the way, I NEVER come back to review. I always intend to but… life, ‘ya know?!… it gets in the way :/ Anyway. As I wasn’t saying… Great recipe! I did everything you said. I used butter. I DON’T have a sifter so I had to use a sieve and a spoon and my children… all of our arms were sore the next day because I tripled this recipe so it was a lot of almond flour! So this is what happened: I tripled with the intention of leaving the dough in the fridge and then scooping and baking at my leisure. The first batch I baked exactly as directed and they were scrumptious but stayed fairly soft. The next batch I lowered the temp to 325° and baked them for 15 min and they seemed about the same so I kept them in another 3-4 min and I just took them out because I didn’t want them to burn. So, the last batch I baked as directed since there was no change in lowering the temp, then when they were cooled, my too-smart-for-his-own-good teen son suggested I put them back in at a super low temp to “dehydrate” them a little. Hmm. Just for his entertainment, I lowered the heat to 200° and stuck them back in for about 10 min and voila – perfectly crisp on the outside and a slight chewy inside! Bam! He’s gonna make his future wife very happy some day! Every woman loves a man who can cook, right?!? Oh. I should mention that I waited until they were completely cooled before testing each batch. Oh yeah, one more thing. Next time I make these, which will be this weekend, I will decrease the amount of sugar. Super sweet! I’m going to start with decreasing the coconut sugar first by 2 Tbls. That will probably change the texture though. If so, I’ll add that back in and decrease the maple syrup by 1 Tbls instead. We’ll see. Seriously, though. Thanks for a great recipe! We’ve tried… oh I don’t know, maybe a half dozen since our family went paleo Sep2016… these are the best! I’ve deleted every other “snickerdoodles” pin since making these.

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